Recipes

Risotto with Tomato, Corn and Basil

Name: Risotto with Tomato, Corn and Basil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2.5 cups water; 2 cups milk; 2 tablespoons butter; 1 cup minced onion; 1 clove garlic, minced; 0.75 cup uncooked Arborio rice; 3 tablespoons white wine; 1 medium tomato - peeled, seeded and chopped; 1.3333333730698 cups fresh corn kernels; 0.5 cup grated Parmesan cheese; 0.5 cup fresh basil leaves, cut into thin strips; 0.5 teaspoon salt; ground black pepper to taste

4.5

(175)

117 Reviews

11 Photos

This risotto dish is best suited for the end of summer when the tomatoes and corn are at their best. Using milk in the risotto dish gives it a lovely richness and creaminess.

Recipe by jessica

Updated on July 14, 2022

11

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 ½ cups water
2 cups milk
2 tablespoons butter
1 cup minced onion
1 clove garlic, minced
¾ cup uncooked Arborio rice
3 tablespoons white wine
1 medium tomato - peeled, seeded and chopped
1 ⅓ cups fresh corn kernels
½ cup grated Parmesan cheese
½ cup fresh basil leaves, cut into thin strips
½ teaspoon salt
ground black pepper to taste

Directions

Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

Nutrition Facts (per serving)

385	Calories
12g	Fat
56g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 385
% Daily Value *
Total Fat 12g	15%
Saturated Fat 7g	35%
Cholesterol 34mg	11%
Sodium 551mg	24%
Total Carbohydrate 56g	20%
Dietary Fiber 3g	11%
Total Sugars 10g
Protein 13g
Vitamin C 12mg	59%
Calcium 285mg	22%
Iron 1mg	6%
Potassium 496mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.